Carne Adovada in New Mexico Red Chile

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 225 min · Pork · dairy-free, high-protein

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Ingredients

• 1 lb pork shoulder, cut in 1.5-inch cubes
• 3 dried New Mexico red chiles, stemmed and seeded
• 2 garlic cloves
• 1 yellow onion
• 1/4 tbsp Mexican oregano
• 1/2 tsp ground cumin
• 1/4 tbsp honey
• 1/2 tbsp cider vinegar
• 3/4 cup chicken stock
• 1/2 tbsp neutral oil
• 2 flour tortillas

Method (tap to check — screen stays awake)

1. Toast the chiles in a dry pan over medium heat 30 to 40 seconds a side until pliable and fragrant, then cover with boiling stock and soak 20 minutes.
2. Blend the chiles and their soaking stock with the garlic, quartered onion, oregano, cumin, honey, vinegar and 2 tsp salt until absolutely smooth, then push it through a sieve — the skins are what make a gritty adovada.
3. Toss the pork cubes in the sauce in a Dutch oven and marinate at least 30 minutes, or overnight in the fridge for the version worth waiting for.
4. Heat the oven to 325F. Add the oil, bring the pot to a simmer on the stove, then cover and braise 2 hours 30 minutes.
5. Uncover and cook 20 minutes more until the pork is fork-tender at about 200F internal and the sauce has reduced to a brick-red glaze that coats each cube.
6. Taste for salt and vinegar, then serve with warm flour tortillas, or shredded into burritos and over eggs through the week.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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